EXTREME LOW FAT SWEET-AND-SOUR SKILLET CHICKEN
For a very low-fat dish this is really good, it has virtually no fat as the chicken stock is substituted for oil, and you won't miss the oil at all! You can double the sauce ingredients if desired :)
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 33m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, bring chicken and stock to a simmer over med-high heat.
- Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
- Mix together the juice, brown sugar, vinegar and soy sauce until blended.
- Stir into skillet; bring to a boil.
- Cook, stirring for about 2 minutes, or until glossy and thickened.
- Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
- Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.
SWEET & SOUR CHICKEN (LOW-FAT)
This is one of our favorite 'take out' meals! Recipe is courtesy of Juan Carlos Cruz from the Low Calorie Commando show on Food Network. Posted for the Low Fat Holiday Challenge.
Provided by katie in the UP
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix the cornstarch, white pepper, and egg whites.
- Add the chicken and toss until well coated.
- Heat a large nonstick wok until blazing hot. Coat the bottom of the pan with the canola oil.
- Add the chicken to the pan and move continuously to prevent chicken from sticking together.
- Saute for about 1 1/2 minutes. Once the chicken is cooked, remove from the wok and keep warm.
- Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade. Lower heat and simmer for approximately 30 seconds to thicken.
- Add the baby corn and bamboo shoots and warm through.
- Once sauce is thick and warm, whisk in the pineapple.
- To serve, arrange chicken strips on a platter and pour the sauce over the chicken.
Nutrition Facts : Calories 419.9, Fat 9.1, SaturatedFat 1.4, Cholesterol 98.8, Sodium 735.9, Carbohydrate 41.9, Fiber 4.5, Sugar 20.4, Protein 45.5
SKINNY SWEET AND SOUR CHICKEN
90% more vitamin A • 66% more fiber • 71% less fat than the original recipe. Dinner's ready in 30 minutes! Try chicken breasts stir-fried and partnered with a tangy sweet-and-sour sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 5
Number Of Ingredients 13
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Remove from skillet.
- In same skillet, cook bell peppers and onion over medium-high heat 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.
- In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.
Nutrition Facts : Calories 350, Carbohydrate 50 g, Cholesterol 55 mg, Fiber 3 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 16 g, TransFat 0 g
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